I haven’t run the gauntlet recently because, as I’ve mentioned, I haven’t really been meeting all my goals lately. I’ve been buying fancy produce, eggs, dairy, and cheese at the grocery store like there’s no tomorrow. I skipped out on yoga again this morning because I finally decided it was time to get the laundry out of baskets and into drawers.It only took about four days for me to get sick on my living room looking like the apocalypse hit it. That pile on the chair? It had been gradually shrinking over the past week not as I put things away, but as we dug through it looking for things to wear. I know my mom is probably horrified right now. Sorry, mom.
Luckily, Nora was pretty good about entertaining herself while I folded for, oh, about an hour. Her clothes are put away, ours are in a basket in our room, one step closer to our dressers. (In defense of my housewifery skills,I have to say I was totally going to put it away tonight, but Chris went to bed early.)
I’ve been a little bit less motivated about housey-type stuff lately. There’s just been so much going on. I’ve been working on a ton of different websites (still have two in the works, maybe more!) and was honored to be asked to speak at Petticoat Row‘s November networking event.
Petticoat Row is the women’s business association on Nantucket. They asked me to speak about social media marketing and blogging, which was a lot of fun. It got me thinking that I should try to teach a class or two on the subject through the Community School, so I may try to do that this winter. You know, because I’m not already really busy.
I’m so thankful that they asked me to speak. It was a great experience and it was wonderful to be able to introduce myself and my business to so many influential women, not to mention, it just feels nice to have someone tell you they recognize all the hard work you’re doing.
Besides having a chance to get stuff done around here, I’m also thankful for a lovely day with Nora, our favorite radio station on Pandora, a dinner which essentially cooked itself made from Chris’ delicious homemade enchilada sauce (thawed out from the freezer) and leftover tortillas from breakfast, and fresh baked herb bread.